Restaurant Combo Meal Profit Calculator

1. 1
   Restaurant scenarioExample 1

   Burger + fries + drink combo at $12

   Burger $8/$2.50, fries $3.50/$0.80, drink $2.50/$0.40, combo $12, packaging $0.35 → profit $7.95, margin 66.25%. Status: Excellent.

2. 2
   Restaurant scenarioExample 2

   Pizza family meal - 2 pizzas + bread + salad

   2× pizza $14/$4.20, garlic bread $5/$1.10, salad $6/$1.50, combo $32, packaging $1.25, additional $0.50 → profit $19.25, margin ≈ 60.16%. Status: Excellent.

3. 3
   Restaurant scenarioExample 3

   Chicken bucket combo with sides

   Chicken $18/$6.50, slaw $3/$0.70, biscuits $2.50/$0.50 ×2, drink $2.50/$0.35 ×2, combo $24.99, packaging $0.80, additional $0.20 → profit $15.09, margin ≈ 60.38%. Status: Excellent.

1. 1

   Add at least two combo items

   List every component in the deal. Combos need 2-12 items. Name each row so the breakdown is easy to audit.

2. 2

   Enter a la carte selling price and food cost

   Use current menu prices and Recipe Cost or Plate Cost figures for each unit. Selling price and quantity must be greater than zero.

3. 3

   Set quantity included in one combo

   Enter how many units of each item the guest receives in a single combo (for example, two biscuits or two drinks).

4. 4

   Enter the combo selling price

   Use the guest-facing meal deal price for one bundle. This is the denominator for profit margin %.

5. 5

   Add packaging and additional combo cost

   Include boxes, bags, and any per-combo extras not already in item food cost. Leave blank to treat them as zero.

6. 6

   Optional: enter expected combo sales

   Add period volume to see projected profit and how the deal scales. Leave blank if you only need per-combo metrics.

7. 7

   Read profit, margin status, and discount

   Confirm profit per combo and margin band (Excellent ≥35% through Critical below 5%). Check discount % and revenue difference vs a la carte before you promote the deal.

• Bundle price minus full combo cost

  Individual Food Cost = Σ (Food Cost × Quantity). Total Combo Cost adds packaging and additional combo cost. Profit Per Combo = Combo Selling Price − Total Combo Cost. Profit Margin % = (Profit ÷ Combo Selling Price) × 100.

• Guest discount vs a la carte

  Individual Revenue is what guests would pay buying the same items alone. Combo Discount = Individual Revenue − Combo Selling Price. Discount % shows how deep the deal cuts. Revenue Difference flips the sign: combo price minus individual revenue.

• Projected profit from expected sales

  Projected Profit = Profit Per Combo × Expected Combo Sales. Use this when you need a period view of a lunch deal, family meal, or limited-time offer before you print the menu board.

• Different from single-item menu pricing

  Menu Price Calculator sets one dish sticker from plate cost and food cost % or markup. Combo Meal Profit evaluates a multi-item bundle that is already priced, including packaging and the intentional guest discount.

• Same profit idea, combo-scoped inputs

  Gross Profit Calculator analyzes revenue minus cost of goods for a ticket or period. This tool is purpose-built for meal deals: line-level quantities inside one combo, packaging once per bundle, and discount metrics vs a la carte.

• Five-tier combo margin status

  Status follows profit margin % on the combo selling price: Excellent ≥35%, Good 25-34%, Average 15-24%, Low 5-14%, Critical below 5%. Many operators aim for roughly 25-40% so volume can offset a deliberate discount.

• Excellent - 35% and above

  Strong combo margin after food, packaging, and extras. Typical when component food costs are tight and the guest discount is intentional but not extreme. Safe to feature on boards and delivery apps when recipes stay locked.

• Good - 25% to 34%

  Healthy band aligned with the recommended 25-40% combo target for many restaurants. Confirm packaging invoices and side portions. A small price uplift or leaner drink size can push you into Excellent.

• Average - 15% to 24%

  Adequate but thin once waste, comps, or larger default sides land. Raise combo price, trim included quantity, or improve food cost before heavy promotion.

• Low - 5% to 14%

  Thin margin - little room for portion creep or packaging spikes. Do not market aggressively without raising the combo price or slimming the build.

• Critical - below 5%

  Insufficient or negative margin. The deal can lose money on every sale. Pause, recalculate with a higher package price or leaner items, then re-launch.

• Recommended target - roughly 25% to 40%

  Many restaurants aim for combo margins in this band after food and packaging. Deep lunch discounts may sit toward the lower half when volume and kitchen utilization compensate - track your own trend by daypart and channel.

• Cost every component from real recipes

  Pull food cost from Recipe Cost or Plate Cost for the exact portion in the combo, not a dining-room average. Fries size and drink size changes move margin fast.

• Model packaging once per combo

  Boxes, bags, wraps, and lids often sit outside item food cost. Enter them as packaging so the deal is not falsely Excellent.

• Set the guest discount on purpose

  Read discount % and revenue difference before you print the board. A 15% guest savings can still be Excellent if food cost is controlled; a 30% cut with soft packaging often lands Average or worse.

• Watch included quantities

  Two biscuits or two drinks double line food cost. Use quantity fields honestly so family meals and buckets are not undercosted.

• Project profit before a big promo

  Enter expected combo sales for the campaign period. Strong per-combo margin with weak projected profit may mean volume is too low to justify the marketing spend.

• Close the loop with related tools

  Refresh Recipe Cost when invoices change, validate food cost % and gross profit on period sales, check Profit Margin on alternate stacks, then use Menu Engineering and Sales Mix to decide which combos to feature.

• Ignoring packaging and combo extras

  Leaving packaging blank when every combo ships in a box overstates profit. Enter packaging and additional combo cost even when they are small.

• Using stale a la carte food cost

  Pricing the combo from last quarter's recipe cards while supplier invoices moved understates total combo cost. Re-cost components before you lock a permanent meal deal.

• Understating included quantity

  Entering one biscuit when the bucket includes two cuts food cost in half on that line. Match the POS build and plating card.

• Matching competitor price without margin math

  Copying a rival's $9.99 lunch without running profit per combo can drop you into Low or Critical. Price the deal from cost and target margin, then decide if the competitive sticker still works.

• Heavily promoting thin-margin combos

  Featuring an Average or Low deal on delivery apps multiplies weak contribution. Fix price or build first, then scale marketing.

• Ignoring a la carte cannibalization

  This calculator shows revenue difference vs selling items alone, but not full daypart mix shifts. Pair with Sales Mix and Menu Engineering when a combo starts replacing high-margin a la carte tickets.

• How deep should a combo discount be?

  There is no single rule. Many successful lunch combos land around 10-20% off a la carte when food cost is controlled. Run this calculator: if discount % is high and margin status is Average or worse, raise the combo price or slim inclusions before you promote.

• Should soft drinks be in the combo food cost?

  Yes when the drink is included. Enter drink selling price and food cost (syrup, cup, lid, ice allocation) as its own row with quantity. Omitting the drink understates individual food cost and overstates margin.

• Do delivery commissions change combo profit?

  This calculator does not subtract marketplace commission. If a channel takes a large fee, model that separately (for example by lowering effective combo selling price or adding it in additional combo cost) before you feature the deal on that channel.

• Are family meal margins different from lunch combos?

  Often yes. Family meals carry more packaging and multi-quantity sides. Use the same formulas, but expect higher packaging and additional cost lines. Compare status by deal type so a strong burger combo does not hide a weak family meal.

• Should I round combo prices to .99?

  Rounding for the menu board is fine if you re-check margin after rounding. Dropping from a calculated $13.40 to $12.99 can move a Good deal toward Average when food cost is already tight.

• How do I price a limited-time combo?

  Cost the LTO components the same way, then enter expected sales for the promo window. Require at least Good status unless the LTO is a deliberate traffic driver with a clear volume plan.

• Can an upsell fix a thin combo?

  Sometimes. If the base combo is Low, a paid upgrade (larger drink, premium side) can raise effective contribution - but model the upgraded build as its own combo row set rather than hoping guests always upsell.

• Does this calculator include sales tax?

  No. Combo selling price should be the house pre-tax amount (or your standard menu sticker basis). Add sales tax on the guest check according to local rules after you lock the deal price.

• When should I reprice a combo?

  Reprice when supplier invoices move, packaging costs rise, included portions change, or a la carte stickers change (which shifts discount %). Re-run this calculator before you renew a seasonal board.

• How is this different from a discount calculator?

  A general discount tool shows percent off a price. This calculator ties the deal to food cost, packaging, multi-item quantities, profit margin status, and projected sales - the full restaurant view of whether the meal deal earns money.

• Combo profit as the deal foundation

  Build item food cost and packaging first, then judge the combo selling price by profit per combo, margin status, and discount vs a la carte.

• Menu Price Calculator

  Set a la carte component stickers from plate cost before you bundle them into a combo.

• Food Cost Percentage Calculator

  Reconcile period food cost % after combo sales land in the mix.

• Recipe Cost Calculator

  Roll recipe costs into accurate item food cost before pricing the deal.

• Gross Profit Calculator

  Validate contribution on tickets or periods that include combo volume.

• Menu Engineering Calculator

  Decide which combos to feature, reprice, or retire using popularity and contribution.

• Profit Margin Calculator

  Stress-test margin with alternate cost stacks or period totals.

• Sales Mix Calculator

  See how combo volume shifts unit mix across dayparts and categories.

• Menu calculators category

  Hub for menu pricing, engineering, mix, and related restaurant tools.

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